Loaded Baked Potato Soup
Loaded Baked Potato Soup: The Perfect Comfort Food for a Snowy Day
I am not going to lie, I despise winter! I have lived in the Midwest my whole life and I am never prepared for cold weather. That being said, I do enjoy a light snow. Just enough to cover the ground and make things pretty! We had our first one today! As the flakes began to drift down, I felt an instant pull toward the kitchen, ready to create something warm, hearty, and comforting to match the cozy vibe. Enter loaded baked potato soup—one of my all-time favorite recipes. Rich, creamy, and packed with flavor, this soup is the culinary equivalent of wrapping yourself in a thick, soft blanket.
If you’ve never made loaded baked potato soup before, let me tell you: it’s not just soup. It’s an experience. With tender bites of Yukon gold potatoes, crispy bacon, fresh vegetables, and a perfectly seasoned base, this soup is everything you want when the world outside is cold and white. Today, I made this recipe, and it was absolute perfection—warming me from the inside out.
Check out these other great recipes while you are here!
Creamy Italian Sausage and Gnocchi Soup
Creamy Chicken and Wild Rice Soup
Why I Love Loaded Baked Potato Soup
Loaded baked potato soup is the definition of comfort food. It’s rich and creamy with a satisfying heartiness that fills you up. The combination of sharp cheddar cheese, crispy bacon, and buttery potatoes creates a flavor profile that’s indulgent yet familiar. The addition of fresh vegetables like celery, carrots, and onions adds a subtle sweetness and a hint of earthiness to balance the richness.
There’s something so satisfying about simmering this dish as the snow falls, filling the house with a savory aroma that promises warmth and comfort.
Ingredients:
- 3 lbs Yukon gold potatoes, chopped into bite-size pieces
- 2 ribs celery, diced
- 1 medium onion, diced
- 1 cup shredded carrots
- 5-6 minced garlic cloves
- 1 lb bacon, chopped
- 8 oz sharp cheddar cheese, shredded
- 3 tbsp flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp all purpose seasoning blend
- Salt and black pepper to taste
- Optional: green onions, sour cream, and extra cheese for garnish
Instructions:
Start by cooking the bacon in a large pot or Dutch oven over medium heat until crispy. Remove it with a slotted spoon, leaving about 2-3 tablespoons of bacon grease in the pot.
Add butter to the bacon grease. Once melted, stir in the diced onion, celery, and shredded carrots. Sauté for 5-7 minutes, letting the vegetables soften and develop their natural sweetness.
Sprinkle flour over the vegetables and stir well. This step helps to thicken the soup, creating that creamy, luxurious texture. Cook the roux for 2-3 minutes.
Slowly pour in the chicken broth, whisking constantly to avoid lumps. Add the milk, heavy cream, The all purpose seasoning, and chopped potatoes. Stir everything together and bring the soup to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
For a super creamy soup, use a potato masher to mash up just a few of the potatoes. You could also use an immersion blender to do this!
Stir in the shredded cheddar cheese until melted and smooth. Add most of the bacon, reserving some for garnish.
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle it into bowls and garnish with reserved bacon, chopped green onions, extra cheese, and a dollop of sour cream.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Loaded Baked Potato Soup
Ingredients
- 1 lb Bacon, chopped up
- 2 tbsp Unsalted Butter
- 1 Yellow Onion, Diced
- 2 ribs Celery, diced
- 1 Cup Shredded Carrots
- 5-6 Garlic Cloves, minced
- 3 tbsp All Purpose flour
- 4 Cups Chicken Broth
- 2 Cups Whole Milk
- 1 Cup Heavy Cream
- 3 lbs Yukon Gold Potatoes, chopped into bite-sized pieces
- 8 oz Sharp Cheddar Cheese, shredded + more for topping
- 1 tbsp All Purpose Seasoning OR use 1 tsp each garlic powder, onion powder and paprika
- Salt and Pepper to taste
Optional For Toppings
- Green Onions, Extra Cheese, Extra Bacon, Sour Cream
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove it and set it aside. Leave 2-3 tbsp of the grease in the pot.
- Add the butter to the bacon grease. Once it is melted, add in the carrots, onions, celery and garlic. Saute for 5-7 minutes or until softened.
- Sprinkle the flour over the vegetables and stir well. Cook it down for 2-3 minutes.
- Slowly pour in the chicken broth, stirring constantly to avoid any lumps.
- Add the milk, heavy cream, the potatoes and the seasoning. Stir well.
- Bring to a gentle boil. Put the lid on and reduce the heat to a simmer. Cook for 15-20 minutes, stirring occasionally until the potatoes are fork tender.
- Use a potato masher to mash up a few of the potatoes.
- Stir in the shredded cheese and most of the reserved bacon.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve with optional toppings or just as is!
I have made this twice and it is delicious! Thank you for the easy to follow directions. We always have leftovers because it is just two of us. Tastes just as good reheated.
I am so happy to hear that you are both enjoying it so much!
I love this soup. It turned out so well. I’m wanting to make it again, but wondering if you think it would freeze well?
I am so happy to hear that. It should freeze just fine! There is nothing in there that would break down from freezing it.